In a large skillet or Dutch oven, over medium heat, add olive oil.
Add ground beef and onions to the skillet once the oil is hot, and cook until the meat is no longer pink and the onions are translucent. Add garlic and cook for an additional two minutes. Drain and return to the skillet.
Sprinkle the seasonings over the meat mixture, stir to combine.
Pour tomato sauce, crushed tomatoes, broth, and heavy cream into the skillet. Stir to combine.
Cover and let simmer for 20 minutes.
Add pasta and half the shredded cheese. Cook for 15 minutes or until pasta is tender.
Stir, cover with the remaining shredded mozzarella cheese. Serve once cheese is melted.
